Lemon Tarragon Chicken on Corn Rice

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Lemon Tarragon Chicken on Corn Rice Ingredients

CHICKEN	Juice and zest of 1 lemon
1 kg Tegel Chicken drumsticks or	1 tb Flour
1 500 gram jar Chicken Tonight	1 ts Greggs lemon pepper
; sauce	2 tb First Choice olive oil
1 ts Chopped fresh tarragon; or	RICE
; Greggs tarragon	425 g Watties corn kernels;
1 Red onion; sliced	1/2 Red pepper; chopped

Instructions for Lemon Tarragon Chicken on Corn Rice

Chicken: Place the chicken onto a tray, dust with the flour and sprinkle with the lemon pepper. Heat the oil in a saut? pan. Add the chicken and brown over a medium-high heat, turning occasionally. Add the onions, lemon juice and zest and the simmer sauce. Cover and simmer for 15-20 minutes until the chicken is cooked (no pink juices) and the sauce rich and creamy. Add the tarragon. Rice: Cook enough rice for 4 people. Place 1 tablespoon olive oil into a saut? pan or wok. Add the pepper, corn and rice. Stirfry until hot. Serve onto heated plates topped with the chicken and lemon tarragon sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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